Our story

b.culture was founded by Will Moffat and Mikael Svensson in November 2020, after a meeting about producing a miso missing from the Norwegian market and turning byproducts from Kontrast into fermented products that could return to the menu or be sold. That conversation became the starting point for b.culture.

Soon after, close friend John E. Njoki came up with the name b.culture. It nods to records, where the A-side is polished and familiar, and the B-side is experimental. It also references bacterial cultures, which sit at the heart of fermentation. John joined as a partner and became the creative behind our labels and visual identity.

With roots in Oslo’s restaurant scene, b.culture grew out of a shared focus on seasonality, craft, and sustainability. What began as product development and waste-reduction fermentation has expanded into supplying everyone from 3-star restaurants to smash-burger spots in Norway, while also exporting abroad. We were recently featured at the National Museum’s exhibition on New Nordic Cuisine, presenting our products, process, and production methods.

Our idea is simple: work as locally as possible, and transform organic and repurposed ingredients into premium fermented products that are accessible beyond in-house restaurant kitchens.